LA PASADITA Gets Conditional Pass on Health Inspection - Chicago Restaurant

PROPER COLD HOLDING TEMPERATURES - Comments: FOUND SEVERAL COOKED TCS FOOD ITEMS HELD AT IMPROPER TEMPERATURE. 30 LBS OF COOKED RICE AT 62.5F, 40 LBS OF COOKED BEEF TONGUES AT 53.1F, 30 LBS OF ROAST BEEF 55.4F, ITEMS STORED IN WALK IN COOLER AND STAND UP ONE DOOR COOLER FROM A DAY BEFORE. INSTRUCTED TO HOLD SUCH FOODS AT 40F OR LOWER. FOOD DISCARDED VALUED AT $700. PRIORITY VIOLATION 7-38-005. NO CITATION ISSUED.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER DATE MARKING AND DISPOSITION - Comments: COOKED FOOD ( RICE, BEEF..) CONTAINERS IN COOLERS WITH NO DATE MARKINGS, INSTRUCTED TO DATE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: IMPROPER COOLING METHOD FOR TCS FOODS, COOKED RICE STORED IN LARGE DEEP TUBS,COVERED TIGHTLY, INSTRUCTED TO STORED IN SHALLOW CONTAINERS, COVERED LOOSELY TO FACILITATE COOLING DOWN PROCESS. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: WALK-IN COOLER AIR TEMPERATURE AT 64.4F. COOLER IS USED TO STORED TCS FOODS ( BEEF, RICE...) INSTRUCTED TO MAINTAIN ALL COOLERS TEMPERATURE AT 41F OR LOWER, COOLER TAGGED NOT ALLOWED TO USE. PRIORITY VIOLATION 7-38-005.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: WALK-IN COOLER AIR TEMPERATURE AT 64.4F. COOLER IS USED TO STORED TCS FOODS ( BEEF, RICE...) INSTRUCTED TO MAINTAIN ALL COOLERS TEMPERATURE AT 41F OR LOWER, COOLER TAGGED NOT ALLOWED TO USE. PRIORITY VIOLATION 7-38-005.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.